Description
This easy, comforting meatball casserole features uncooked pasta, marinara, and cheese baked together in one dish—perfect for busy weeknights or feeding a crowd.
Ingredients
- 1 pound uncooked rotini or ziti pasta
- 1 (24–26 oz) jar of marinara or pasta sauce
- 3 cups water
- 1.5 pounds thawed meatballs (frozen pre-cooked preferred)
- 2 cups shredded mozzarella or Italian blend cheese
- 1 teaspoon kosher salt
- Optional: 1 teaspoon garlic powder
- Optional: 1 teaspoon Italian seasoning
Instructions
- Preheat oven to 425 °F (220 °C).
- Spray or grease a 9 × 13 inch baking dish.
- Dump in uncooked pasta, sauce, water, meatballs, salt, and optional seasonings. Stir to combine.
- Cover tightly with foil and bake for 35 minutes.
- Uncover, stir gently, and check pasta for doneness. If not yet al dente, cover and bake an additional 5–10 minutes.
- Sprinkle mozzarella on top and bake uncovered for another 5–8 minutes, until cheese is melted and bubbly.
- Let rest for 10–15 minutes before serving to thicken the sauce.
Notes
- You can use any short pasta like penne or elbows if rotini or ziti is unavailable.
- Use beef, turkey, or chicken meatballs—pre-cooked and thawed are easiest.
- Optional additions include thawed veggies or different pasta sauces for variety.
- Refrigerate leftovers in an airtight container for up to 4 days.
- To reheat, microwave individual portions or bake covered at 350 °F until heated through.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 420
- Sugar: 6g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 50mg
